Type what you have

Ingredients

• ✓ red bell pepper
• pepperjack cheese
• half-and-half
• tomato
• onion
• spinach

Instructions

1. 1 Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.

By Sheryl Kerbow

Ingredients

• ✓ red bell pepper
• aluminum foil
• sweet and sour sauce
• garlic salt
• red pepper flakes
• meatball
• pineapple chunk

Instructions

1. 1 Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil; set aside.
2. 2 Combine sweet and sour sauce, garlic salt and red pepper flakes in a large bowl. Add meatballs, bell pepper and pineapple. Stir to coat evenly. Arrange in even layer in foil-lined pan.
3. 3 Bake 25 minutes or until meatballs are hot; stirring once during baking. Spoon sauce over meatballs. Serve warm.

By Reynolds KitchensR

Ingredients

• ✓ red bell pepper
• tomato paste
• mayonnaise
• sour cream
• vinegar
• garlic
• cayenne pepper
• salt

Instructions

1. 1 Preheat oven to broil.
2. 2 Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
3. 3 Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
4. 4 Refrigerate until ready to serve.

By sarah with an h

Ingredients

• ✓ red bell pepper
• mango
• red onion
• white wine vinegar
• sugar
• olive oil
• avocado
• salt

Instructions

1. 1 Toss mango, bell pepper, onion, vinegar, sugar, and olive oil together in a bowl; gently fold in avocado. Season with salt.

By julie

Ingredients

• ✓ red bell pepper
• cream cheese
• cheddar cheese
• onion
• worcestershire sauce
• parsley
• pecan

Instructions

1. 1 Mix cream cheese, Cheddar cheese, onion, and Worcestershire sauce together in a bowl with an electric mixer until completely blended. Turn cheese mixture onto a sheet of waxed paper and form it into the shape of a Christmas tree. Refrigerate cheese 'tree' until firm, at least 1 hour.
2. 2 Cut bell pepper into thin strips and 1 star shape.
3. 3 Press parsley into cheese tree to cover. Press bell pepper strips in a row to form a 'garland'. Make another 'garland' using chopped pecans. Place bell pepper star at the top of the 'tree'. Carefully transfer 'tree' to a serving platter.

By SusieQ

Ingredients

• ✓ red bell pepper
• pork sausage
• cream cheese
• cream cheese
• cheddar cheese
• green onion
• crescent roll sheet

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Add sausage to a frying pan over medium-high heat. Cook and stir with a spatula, breaking apart sausage until cooked, 5 to 7 minutes. Drain and let cool.
3. 3 Combine regular and vegetable cream cheese, Cheddar cheese, bell pepper, green onion, and cooled, crumbled sausage in a bowl. Mix well and set aside.
4. 4 Unroll 1 crescent dough sheet and press it into a 9x12-inch rectangle. Cut 6 rows across and 4 rows vertically to yield 24 squares. Repeat with second package of dough.
5. 5 Place 1 square in each cup of two nonstick 24-cup mini muffin tins, pressing it into the bottom and up the sides.
6. 6 Drop 1 heaping teaspoon of sausage filling into each cup. Filling should be up to the top of the cup, but you do not need to press it down.
7. 7 Bake in the preheated oven until dough is golden brown, 11 to 13 minutes.
8. 8 Cool for 5 minutes in the tins before removing to a platter.

By Happyschmoopies

Ingredients

• ✓ red bell pepper
• spinach
• onion
• garlic
• sour cream
• mayonnaise
• cumin
• salt

Instructions

1. 1 Squeeze water out of the spinach; place spinach into a mixing bowl. Add onion, bell pepper, and garlic; stir in sour cream, mayonnaise, and cumin. Season to taste with salt.
2. 2 Let the dip stand at room temp for 30 minutes for the flavors to mix; stir again before serving.

By jen

Ingredients

• ✓ red bell pepper
• cream cheese
• ranch dressing mix
• green onion
• flour tortilla
• cheddar cheese
• celery
• black olive

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together cream cheese, ranch dressing mix, and green onions in a medium bowl until combined.
3. 3 Spread onto each tortilla. Sprinkle evenly with cheese, red pepper, celery, and olives.
4. 4 Roll up tortillas, then wrap each one tightly in aluminum foil.
5. 5 Chill in the refrigerator, 2 hours to overnight.
6. 6 To serve, unwrap each rolled tortilla; trim ends and slice into 1-inch pieces.
7. 7 Enjoy!

By MADDIES MOM

Ingredients

• ✓ red bell pepper
• mango
• papaya
• avocado
• sweet onion
• cilantro
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.

By AMAYABESOLD

Ingredients

• ✓ red bell pepper
• spinach
• garlic
• artichoke heart
• sour cream
• parmesan cheese
• salt
• black pepper
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick; add cream to thin to dip consistency. Spoon into a 1-quart baking dish.
3. 3 Bake for 20 minutes, or until bubbly. Serve with crackers.

By Michelle Barr

Ingredients

• ✓ red bell pepper
• turkey meat
• celery
• green onion
• mayonnaise
• mustard
• cider vinegar
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place cooked turkey, celery, green onions, and red bell pepper in a blender or food processor. Pulse until finely chopped.
3. 3 Transfer turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar, and salt until well combined. Cover and refrigerate, 8 hours to overnight, before serving.

By Gloria Burris

Ingredients

• ✓ red bell pepper
• andouille sausage
• onion
• green bell pepper
• celery
• tortilla chip
• shrimp
• olive oil
• seafood seasoning
• colby jack cheese

Instructions

1. 1 Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
2. 2 Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
3. 3 Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ red bell pepper
• cream cheese
• cheddar cheese
• onion
• worcestershire sauce
• lemon juice
• red pepper
• salt
• pecan

Instructions

1. 1 Beat cream cheese and Cheddar cheese in a bowl with an electric mixer on medium speed until well blended. Mix in onion, bell pepper, Worcestershire sauce, lemon juice, cayenne pepper, and salt. Cover and refrigerate for 3 hours or overnight.
2. 2 Remove from the refrigerator and shape into a ball. Roll in pecans and place onto a serving plate.

By Philadelphia

Ingredients

• ✓ red bell pepper
• crabmeat
• artichoke heart
• cream cheese
• parmesan cheese
• green onion
• all-purpose flour
• garlic powder
• black pepper
• tart shell

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
3. 3 Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
4. 4 Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.

By Zannie

Ingredients

• ✓ red bell pepper
• olive oil
• butter
• onion
• garlic
• jalapeno pepper
• pepperjack cheese
• spinach
• evaporated milk
• salt

Instructions

1. 1 Heat olive oil and butter together in a 3-quart saucepan over medium heat; cook and stir onion until translucent, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir red bell pepper and jalapeño pepper into onion mixture; cook until softened, about 5 minutes.
2. 2 Reduce heat to low and mix pepperjack cheese and spinach into onion mixture; cook, stirring constantly, until cheese is melted and mixture is thick, 5 to 10 minutes. Slowly pour enough evaporated milk into the cheese mixture, stirring constantly, until desired consistency is reached; season with salt. Continue to cook and stir over low heat until warmed through, at least 5 minutes more.

By duboo

Ingredients

• ✓ red bell pepper
• cream cheese
• cheddar cheese
• ranch dressing mix
• pecan
• pecan
• whole-wheat cracker
• black olive
• cream cheese
• yellow zucchini

Instructions

1. 1 Mix cream cheese, Cheddar cheese, and dressing mix together in a large bowl. Form into a large ball. Roll in chopped pecans to coat surface. Refrigerate for at least 2 hours, or overnight.
2. 2 Decorate the turkey: Arrange a row of whole-wheat crackers in the back of the cheese ball for the turkey tail feathers. Stick pecans evenly into the cheese ball for the body.
3. 3 Cut out 2 strips of red bell pepper for the head and neck. Cut out 2 "eyes" from the black olive using a small pastry tip. Place 2 small dollops of cream cheese on one of the 2 bell pepper strips for the turkey head and stick the black olive circles into it as pupils. Cut a small triangular slice out of the yellow zucchini for the turkey beak and stick to the red pepper with cream cheese. Stick the undecorated red bell pepper strip on the front of the cheese ball. Stick the red bell pepper stick with the face into the top of the cheese ball for the head.

By Allrecipes

Ingredients

• ✓ red bell pepper
• egg
• soy sauce
• molasses
• salt
• tea bag
• mayonnaise
• salt
• black pepper
• salsa

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Drain hot water and fill saucepan with cold water; allow eggs to sit until cooled, 15 to 20 minutes. Drain water. Gently tap or roll eggs on the counter so the shell is cracked but still intact.
2. 2 Return eggs to saucepan and pour in enough water to cover eggs; add soy sauce, molasses, salt, and tea bags. Bring to a boil, reduce heat, and simmer until eggs have absorbed color, about 30 minutes. Remove saucepan from heat and leave eggs in water to cool to room temperature.
3. 3 Peel eggs and trim bottom of each egg so it will stand upright. Cut each egg lengthwise and scoop yolks into a bowl. Mix mayonnaise, red bell pepper, salt, and pepper into egg yolks until evenly combined.
4. 4 Spoon yolk mixture back into egg whites; smooth filling to be level with egg white. Put each egg back together.
5. 5 Pour salsa onto a plate and assemble eggs upright into the salsa.

By Capri Primerano

Ingredients

• ✓ red bell pepper
• pineapple
• cooking spray
• sweet onion
• cilantro
• jalapeno pepper
• lime juice
• garlic
• sugar
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Coat pineapple slices with cooking spray.
2. 2 Cook pineapple on the preheated grill until lightly browned and caramelized, 5 to 10 minutes. Transfer pineapple to a cutting board to cool, then chop.
3. 3 Combine pineapple, bell pepper, onion, cilantro, jalapeño, lime juice, garlic, sugar, salt, and black pepper together in a bowl. Refrigerate until chilled and flavors blend, about 1 hour.

By Elaine

Ingredients

• ✓ red bell pepper
• crescent roll
• cream cheese
• mayonnaise
• vegetable soup mix
• radish
• green bell pepper
• yellow bell pepper
• broccoli
• cauliflower
• carrot
• celery

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
3. 3 Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely, about 30 minutes.
4. 4 Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, bell peppers, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
5. 5 Cut pizza into squares, cover with plastic wrap, and refrigerate 8 hours to overnight to blend flavors.

By Becky Hill

Ingredients

• ✓ red bell pepper
• tomato
• onion
• vinegar
• tomato paste
• white sugar
• green bell pepper
• banana pepper
• garlic
• pickling salt
• black pepper
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomatoes, onions, vinegar, tomato paste, sugar, bell peppers, banana peppers, garlic, pickling salt, and black pepper in a large stockpot over medium heat. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
3. 3 Meanwhile, inspect 17 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Remove from the heat and stir in cilantro.
5. 5 Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
7. 7 Use a holder to lower jars into the boiling water; leave 2 inches of space between each jar.
8. 8 Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
9. 9 Remove the jars from the stockpot and place onto a cloth-covered or wood surface with several inches of space between each jar. Let rest for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

By cookingmama

Ingredients

• ✓ red bell pepper
• crabmeat
• egg
• plain greek yogurt
• green onion
• lemon zest
• black pepper
• breadcrumb
• cooking spray
• parsley
• basil
• lemon juice

Instructions

1. 1 Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
2. 2 Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
3. 3 Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
4. 4 Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

By Dannon Oikos

Ingredients

• ✓ red bell pepper
• tomato
• mango
• green bell pepper
• red onion
• strawberry
• kiwi
• nectarine
• olive oil
• orange juice
• salt
• black pepper
• cilantro

Instructions

1. 1 Combine tomatoes, mango, bell peppers, onion, strawberries, kiwi, and nectarine in a large bowl. Add olive oil, orange juice, salt, and pepper; mix well. Stir in cilantro.
2. 2 Cover and refrigerate for 30 minutes to 1 hour.

By Vanessa

Ingredients

• ✓ red bell pepper
• corn
• avocado
• red onion
• red wine vinegar
• cilantro
• lime juice
• olive oil
• garlic
• cumin
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to cut kernels from the cobs.
2. 2 Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, vinegar, cilantro, lime juice, olive oil, garlic, cumin, and crushed red pepper flakes. Season with salt and pepper.

By CARI

Ingredients

• ✓ red bell pepper
• green bell pepper
• yellow bell pepper
• tomato
• cucumber
• onion
• red wine vinegar
• olive oil
• salt
• black pepper
• sugar
• oregano
• basil
• marjoram
• parsley

Instructions

1. 1 In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
2. 2 In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
3. 3 Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.

By Marilyn Perzik

Ingredients

• ✓ red bell pepper
• cashew
• aluminum foil
• salsa
• nutritional yeast
• turmeric
• salt
• tortilla chip
• black bean chili
• avocado
• cilantro
• lime
• salt
• pico de gallo
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
4. 4 Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
5. 5 Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
6. 6 Bake in the preheated oven until hot, 10 to 15 minutes.
7. 7 Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
8. 8 Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.
9. 9 Enjoy!

By Shannan Labrador

Ingredients

• ✓ red bell pepper
• morel
• butter-flavored cooking spray
• butter
• green onion
• cream cheese
• crabmeat
• celery leaf
• egg
• worcestershire sauce
• hot sauce
• salt
• bread crumb
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. 2 Mince mushroom stems. Cut mushroom caps in half, lengthwise; place cut-sides up into prepared baking pan.
3. 3 Melt butter in a small skillet over medium heat. Add chopped mushroom stems, red bell pepper, and green onion; cook and stir until green onion is translucent, about 5 minutes. Remove from heat; allow to cool, about 10 minutes.
4. 4 Mix cream cheese, crabmeat, celery leaves, egg, Worcestershire sauce, hot sauce, and sea salt together in a large bowl. Fold in cooled onion mixture. Place a dollop of crabmeat filling into each mushroom cap with a small spoon.
5. 5 Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.
6. 6 Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.

By Tarilbrown

Ingredients

• ✓ red bell pepper
• olive oil
• ground chicken
• taco seasoning
• egg
• cheddar cheese
• milk
• shallot
• mushroom
• chive
• jalapeno pepper
• hot sauce
• salt
• black pepper

Instructions

1. 1 Heat medium skillet over medium-high heat. Add oil. Add chicken and cook until browned, 5 to 7 minutes. Mix in taco seasoning. Remove from heat and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine eggs, Cheddar cheese, milk, red bell pepper, shallot, mushrooms, chives, jalapeno, hot sauce, salt, and pepper in a large bowl. Fold in cooled chicken mixture.
4. 4 Pour mixture into nonstick mini muffin tins, filling each cup 3/4 of the way.
5. 5 Bake in the preheated oven until eggs are set, about 18 minutes.

By Raquel Teixeira

Ingredients

• ✓ red bell pepper
• pastry shell
• cream of chicken soup
• milk
• chile pepper
• worcestershire sauce
• hot sauce
• salt
• black pepper
• olive oil
• garlic
• sweet onion
• asparagus
• parmesan cheese
• flat-leaf parsley

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Bake the frozen pastry shells in the preheated oven for 10 minutes; remove and set aside.
3. 3 Reduce the oven temperature to 350 degrees F (175 degrees C).
4. 4 Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low heat.
5. 5 Preheat the olive oil in a large skillet over medium-high heat. Cook the garlic, onion, red pepper, and asparagus until tender. Stir the soup mixture in with the vegetables and spoon into the prepared pastry shells. Sprinkle with cheese.
6. 6 Bake in the preheated oven for 20 minutes. Remove from the oven and cool for 10 minutes before garnishing with parsley to serve.

By MISSTHIS

Ingredients

• ✓ red bell pepper
• beef top sirloin steak
• salt
• black pepper
• olive oil
• onion
• butter
• green bell pepper
• pepperoncini pepper
• pickled red pepper
• jalapeno pepper
• cream cheese
• provolone cheese
• worcestershire sauce
• cayenne pepper

Instructions

1. 1 Slice steak into thick pieces. Season generously on both sides with salt and pepper.
2. 2 Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool.
3. 3 Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes.
4. 4 Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly.
7. 7 Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests.
8. 8 Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.

By John Mitzewich

Ingredients

• ✓ red bell pepper
• potato nugget
• salt
• pulled pork
• barbecue sauce
• sour cream
• paprika
• butter
• all-purpose flour
• milk
• cheddar cheese
• salt
• black pepper
• pinto bean
• green onion
• thyme

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets on a baking sheet in a single layer.
2. 2 Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Transfer to a large bowl; season lightly with salt.
3. 3 Mix pulled pork and barbeque sauce together in a bowl until pork is evenly coated.
4. 4 Whisk sour cream and smoked paprika together in a small bowl.
5. 5 Melt butter in a saucepan over medium heat. Whisk in flour until a paste forms, 2 to 3 minutes. Whisk in milk until no lumps remain. Cook and stir until sauce thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat; whisk in Cheddar cheese until melted. Season sauce with salt and pepper.
6. 6 Drizzle Cheddar cheese sauce over potato nuggets. Cover with pulled pork mixture and dollops of sour cream. Top with pinto beans, roasted peppers, green onion, and thyme.

By SpoonForkBacon